Jolene's Recipe Journal

  I think pears are one of the more underrated fall flavors. I'm personally a big fan and I was very excited to find this salad on the Taste of Home website that showcased them.   Since I am the only person that would be eating the salad because both of my guys abhor vegetables, I made it a bit easier on myself by starting with a store bought salad mix.   It contained sunflower seeds and bacon, but I still fried up several more strips. It had 2 kinds of cabbage, lettuce, kale, and carrots.   You can definitely shred the cheese by hand but I love my rotary grater because you can directly deposit it where you want as you're grating it.   Nicely distributed Vermont-based Cabot Creamery Pepper Jack cheese.  I didn't measure, just spun the handle until my heart was happy.       I chose red pears and yellow Bartlet pears. Sliced thinly and fanned out they were so pretty. I topped the salad with half the bacon and about a tablespoon of sunflower seeds.  Do people really measure

Sometimes I make things and wonder if it's even really worth doing a post.  But then some of these things turn out to be so delicious that I feel like it would be a shame if I didn't share them with you.   This is one of those recipes. All you need is softened butter, honey and cinnamon.  Beat them together in a small bowl until well combined. Move it to the serving vessel of your choice. The recipe states to keep this stored in the fridge but I am #TeamButterisFineontheCounter. Take this as you will, I am not stating this is a safe or recommended practice but it is how we roll ... Or biscuit. Slather it on everything! Biscuits, waffles, pancakes, toast, steamed green beans or carrots. It's amazing.  If you do not have honey it also is fantastic with REAL maple syrup.    Honey Cinnamon Butter Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 1 cup butter, softened 1/2 cup honey 1 teaspoon ground cinnamon Instructions Beat all ingredients unti

Who else is ready for fall? I'm so excited for hoodies and cider and nights around the fire pit. This week I'm getting together with some amazing bloggers to share recipes featuring the season's best flavors! I'm kicking things off with Apple Cider Biscuits. They've got a few more ingredients than your standard biscuit recipe, but I promise, they're not super hard to make.  You can totally do the "cut in the butter with knives" thing but I am terrible at that so I use a food processor.  Add your flour, baking powder, sugar, salt and cubed cold butter. Just be sure to pulse, not go full tilt with it. Once it resembles coarse crumbs, add in your cider. No, apple juice is not the same. Even if you don't have an orchard nearby your local grocery store most likely will carry cider in the fall months.  Dump the dough out onto a pastry mat or lightly floured surface. It's going to look ragged, it's okay.  Knead it 7 times or so to bring it togethe

Summer may be winding down but there's still an abundance of zucchini available at the farms and I always make sure to grab some while I'm there.  I was craving chocolate cake so I went searching for a recipe that used zucchini and found this one on Taste of Home.   I started out by prepping the zucchini. When I have just a few of them to shred I use a box grater for my zucchini but when I have a bunch I pull out the food processor.  There's big debate on whether to squeeze or press the water out. For me it really depends on just how wet it is after shredding.  If it's soaking, I'll use a salad spinner to get some of the excess moisture out but this time around it was fine as is.  In a large bowl, cream the butter and sugar and oil together. Add the eggs one at a time, beating well after each, then beat in the vanilla.   In another bowl, whisk together flour, baking soda, baking powder, cocoa powder and salt.  In a measuring cup or small bowl, combine the milk and b